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What the Doc Said

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Diabetic Digest - Wednesday, Sept. 27, 2006
News, updates and help from and for the diabetic community.


My doctor's visit brought something to my attention that 
had been avoiding. It seems that I have put on a few 

Over the last few years I've been putting on weight here 
and there, but I figured it was a good sign since I had 
been so skinny as a kid and teenager. 

My doctor and girlfriend have helped me get on the right 
track to get healthier and keep my weight under control. 

It involves plenty of healthy foods, exercise and strict 
blood-sugar monitoring. 

I know that sounds like something you've probably heard a 
million times before, but that's just it, it is exactly 
what you need to help yourself stay in the best shape and 
health you can. 

I'll keep you updated on my progress in the coming weeks. 

Stay safe and healthy. 


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Sleep Loss May Hinder Diabetes Control

NEW YORK (Reuters Health) - Not getting enough shut eye 
each night or not sleeping well may contribute to reduced 
blood sugar control in African Americans with type 2, also 
referred to as adult-onset diabetes, according to a study 
published this week. Similar ties between sleep and blood 
sugar control are likely to exist in other ethnic groups 
as well, the study team predicts. 

"Sleep curtailment has become increasingly prevalent in 
modern society and it cannot be excluded that this behavior 
has contributed to the current epidemic of type 2 
diabetes," Dr. Eve Van Cauter and colleagues at the 
University of Chicago write in the Archives of Internal 

Boosting sleep quantity and quality may be a simple way to 
improve the health of people with diabetes, they suggest. 

The researchers interviewed 161 adult African Americans 
with type 2 diabetes and found that they slept an average 
of 6 hours per night. Only 22 percent averaged at least 7 
hours of shut eye per night and just 6 percent got at least 
8 hours of sleep nightly. Moreover, 71 percent had poor 
quality sleep. 

According to the team, higher hemoglobin A1C levels -- an 
indicator of poor blood sugar control -- were associated 
with lower sleep quantity and quality, even after 
controlling for possible confounding factors like being 

The average A1C level was 8.3 percent, which is much higher 
than the recommended A1C level of 7 percent or lower. Only 
26 percent of study subjects had A1C levels below 7 percent.

Many diabetes patients have painful complications that can 
disrupt sleep. However, even after the researchers excluded 
39 individuals with painful complications, 67 percent 
reported not sleeping well and their average A1C level 
was high (8.2 percent). 

For subjects without painful complications of their 
diabetes, a 3-hour "perceived sleep debt" -- that is, 
the difference between how much sleep they felt they 
needed and how much they actually got -- was associated 
with a 1.1 percentage point increase in A1C levels. 

For subjects with at least one diabetes complication, 
decreased sleep quality appeared to be more important. An 
increase of 5 points out of 21 on a standard sleep quality 
index was associated with a 1.9-percentage point increase 
in A1C. 

"The magnitude of these effects is comparable to those of 
widely used oral anti-diabetes agents, note the authors.

"The growing tendency to burn the candle at both ends may 
be a significant contributor to the current epidemic of 
diabetes," said Van Cauter. "One way to combat this 
epidemic may be to repay our mounting sleep debt." 

SOURCE: Archives of Internal Medicine, September 18, 2006. 

Copyright 2005 Reuters. 

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                       Diabetic Recipe

            Creamy Cheesecake with Fresh Raspberries

                     (makes 12 servings)

1 cup (96 g) graham cracker crumbs
2 tablespoons margarine, melted
3 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
3/4 cup (15 g) + 2 tablespoons spoon-for-spoon sugar 
    substitute such as Splenda 2 tablespoons cornstarch 
4 cups (1 l) yogurt cheese made from nonfat plain yogurt
1 1/2 teaspoons grated lemon zest
2 teaspoons pure vanilla extract
2 tablespoons sugar-free red raspberry preserves
1 cup (246 g) fresh raspberries, rinsed and drained dry

1. Preheat oven to 325°°F (160°C, Gas Mark 3).

2. Combine the graham cracker crumbs and margarine. Pat 
   evenly over the bottom and about 1/2 inch (1.25 cm) up 
   the sides of a 9 1/2-inch (23.75 cm) springform pan. 
   Bake in oven for 15 minutes. 

3. Meanwhile, using an electric mixer on high speed, beat 
   the 4 egg whites and cream of tartar in a large bowl 
   until foamy. Gradually add 6 tablespoons of the sugar 
   substitute, 1 tablespoon at a time, beating until egg 
   whites form stiff peaks. 

4. In another large bowl, stir the remaining sugar 
   substitute with the cornstarch, then add the egg yolks, 
   yogurt cheese, lemon zest, and vanilla. Beat (using the 
   unwashed mixer beaters) until well blended. 

5. Fold beaten egg whites into cheese mixture. Spoon the 
   mixture into the partially-baked crust. Bake in the oven 
   until center barely jiggles when cheesecake is gently 
   shaken, 50 to 60 minutes. Remove from oven and cool, 
   then cover and chill for up to 1 day. 

6. Melt preserves in a small pan over medium heat, stirring 
   often. Cool, stirring occasionally, until the preserves 
   form a thick syrup, about 5 minutes. Remove pan rim. 
   Mound fresh raspberries on the cheesecake and drizzle 
   with preserve syrup. Chill. 

7. When ready to serve, cut the cheesecake into wedges. 
   Sliding a pie server under each wedge, lift out gently 
   onto individual dessert plates. 

Per serving: 172 calories (18% calories from fat), 
             8 g protein, 4 g total fat (0.9 g saturated 
             fat), 29 g carbohydrates, f1 g dietary fiber, 
             56 mg cholesterol, 254 mg potassium, 161 mg 

Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 skim 
                    milk), 1 fat


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